There’s no better way to make a big impression on someone than with a great homemade meal.  Maybe you need to put mom and dad in a good mood before you tell them you backed your (a.k.a. their) Civic into a tree on game day.  Maybe you forgot your friend’s birthday and need to make it up to him or her.  You might be planning to have that dreaded, awkward conversation about exclusivity with you’re love interest.  Whatever your reasons, great food is a sure-fire way to put people in a good mood.
Thankfully, great food doesn’t equal a day of slaving in the kitchen for you.  This simple but impressive, oven-baked meal brings out the richest flavors in its ingredients and diffuses alluring aromas as it cooks.  The smell alone can melt away tensions.  And it doesn’t taste too bad either. 
If you’ve really screwed up with someone, I highly recommend going the extra mile and liquoring him or her up with some good wine.  A chardonnay or sauvignon blanc would pair well with this.

5 carrots
8 red potatoes
3 tsp minced garlic (3 cloves)
3 T olive oil
1 T Italian seasoning
4 Chicken breast halves (with skin)
1 T Thyme
1 t. sage
Salt and Pepper (to taste)
1 8 oz carton of sliced mushrooms
1 cup dry white wine (or chicken broth)

Pre-heat oven to 400˚.  Wash carrots and potatoes.  Peel carrots and thinly slice them into rounds.  Aim for ¼ inch rounds so they’ll cook quickly.  Leaving the skin on, cut potatoes into small cubes; shoot for ½ inch cubes this time.  Spray a roasting tray or cookie sheet with cooking spray and add cut carrots, potatoes and garlic.  Spray vegetables with cooking spray and then drizzle olive oil across pan.  Sprinkle with Italian seasoning and pop into oven for about 45 minutes.  (These recopies are designed so that the veggie tray and chicken can be taken out of the oven at the same time.)  Sprinkle both sides of chicken breasts with herbs, salt and pepper.  Spray a 9x13 inch baking pan with cooking spray.  Toss in mushrooms and pour in the dry white wine.  Arrange breasts in pan skin side up.  Bake uncovered until the chicken skin is golden brown, about 20 minutes.  Remove chicken from oven, and baste breasts with pan juices, adding more cooking wine if necessary.  Flip breasts and bake for 15 minutes more or until chicken is no longer pink in the middle.  Take both pans out of oven.  Remove mushrooms from their pan with a slotted spoon and serve chicken breasts over the ‘shroom piles.  Add roasted vegetables to plates and enjoy!  Feeds 4.  Keep mouth shut as friends “Ooo” and “Ahh” and fuss about how you slaved over dinner.